NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

1 tsp Olive oil

1 tsp Truffle oil

1 tbsp Plain Greek yogurt

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 6

  Reduce the heat to low and return the chicken to the skillet, then stir in the cooked pasta, reserved pasta water, and Greek yogurt to create a light cream sauce.

• 7

  Remove from the heat and drizzle with truffle oil, tossing well to coat every noodle.

• 8

  Serve immediately topped with grated parmesan cheese.